How long do I cook the chicken?

This will depend on how large or small your pieces of chicken are. The surefire way to tell is with an instant-read thermometer — chicken breast is done at 165 degrees F!

How long do fajita chicken bowls keep in the fridge?

I've made fajita chicken bowls for meal prep and have had no troubles keeping them in the fridge for up to 5 days!

Can I use taco seasoning instead of fajita seasoning?

No, they aren't quite the same. For real fajita flavor, use the seasoning provided in this chicken fajita recipe. That said, you can use taco seasoning to make taco chicken meal prep bowls to change up the flavor.

What pairs well with fajita chicken?

For these fajita chicken bowls, I sautéed bell peppers and onions and served with basmati rice, black beans, avocado, and some cotija cheese. You can omit any of those if you'd like, or incorporate other veggies like tomatoes, zucchini, salsa, or different cheeses!

Fajita Chicken Meal Prep Bowls (High Protein)

Description

With over 50g protein per serving, these fajita chicken bowls make a fantastic high protein weeknight dinner or meal prep go-to! Make a double (or quadruple!) batch of the fajita seasoning and keep on hand to make this recipe even faster, using 1 1/2 tablespoon per 2 pounds of chicken.

Ingredients

Units Scale

For the chicken:

2 teaspoons chili powder
1 teaspoons sea salt
1 teaspoons ground cumin
1 teaspoons smoked paprika
1 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon cane sugar (optional)
2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
1 tablespoon olive oil
2 bell peppers, seeded and thinly sliced
1 yellow onion, thinly sliced
1 lime

For the bowls:

1 1/4 cup black beans
2 1/2 cups cooked basmati rice
2-3 ounces feta or cotjia cheese, crumbled
1 avocado, thinly sliced
Fresh cilantro, for serving

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Instructions

Prep seasoning. Add all seasoning ingredients to a small bowl and stir until completely combined. Set aside.
Prepare chicken. Slice the chicken breasts into 1 1/2 inch wide pieces. They don’t have to be super uniform, but the thinner they are the faster they’ll cook! Season the chicken with the prepped seasoning, stirring with your hands to completely coat the chicken pieces.
Cook veggies & chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, for 8-10 minutes, until softened. Add the chicken and continue to cook for another 8-12 minutes, stirring once or twice. The chicken is ready when it reaches 165 degrees F on an instant-read thermometer.
Assemble bowls. Squeeze fresh lime over the chicken and onions and give it one more good stir. Assemble bowls by dividing rice and beans between 4 bowls. Add chicken and bell pepper mixture to each bowl. Top with fresh cilantro and an extra squeeze of lime, if desired.

Notes

Prepare seasoning in advance: You can prep the gluten free fajita seasoning anytime and keep it on hand for fast weeknight dinners. Make a triple or quadruple batch!
Marinate chicken: To further speed up the same-day cook time, you can toss the chicken in the seasoning and let it marinate in the fridge for up to 24 hours before cooking.
Adjust veggies and toppings as needed: Bell peppers and onions are fajita classics, but you can easily add in tomatoes, swap for roasted broccoli, go low carb and swap rice for cauliflower rice, and omit cheese as desired.